Eggplant Scallopini: The Vegetarian and Tasty Eggplant Recipe
Ingredients
300 g tomatoes (1 can)
2 tbsp (30 ml) olive oil
1 clove garlic
1 tsp oregano
2 melanzane medie
1/4 cup (30 g) parmesan
2 mozzarella
1/2 cup (120 ml) milk
2 eggs
Flour
1 tsp dried basil
Breadcrumbs
If you’re looking for a vegetarian side dish that will also satisfy meat eaters, these eggplant escalopes are what you’re looking for. The flavors are similar to an eggplant parmigiana: expect juicy eggplant, stringy mozzarella, savory tomato, and salty parmesan, all in one bite. They are crispy and crunchy on the outside, but soft and chewy on the inside. By simply layering the ingredients, breading and frying, you have a delicious appetizer or side dish in just a few steps. It’s so delicious you can even serve it as a main course!
How to Make Eggplant Scallopini
In a medium skillet, heat the olive oil and add 1 crushed garlic clove. Pour in the canned tomatoes and cook the sauce for 10 minutes.
Slice the eggplant and microwave on high for 5 to 7 minutes, then let cool.
Whisk together the eggs and milk.
Place a tablespoon of the sauce on a slice of eggplant and add a slice of mozzarella.
Add a little Parmesan and dried basil.
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